Strawberry Rhubarb Pie


  • 2 cups flour
  • 2 egg yolks
  • ½ teaspoon salt
  • 1 tablespoon lemon juice
  • 3/4 cup butter or margarine
  • ¼ cup cold water
  • Filling:

  • 1½-2 cups sugar
  • 1/3 cup flour
  • 2 cups sliced strawberries
  • 2 cups chopped rhubarb
  • 1½ tablespoons butter or margarine


Filling: Mix strawberries, rhubarb, sugar, and flour together.

Crust: Combine flour and salt. Cut in butter. Combine and beat together egg yolks, lemon juice, and water. Add to flour mixture and stir with fork until completely moistened. Divide in half. Roll out to fit 9\" pie pan.

Form the bottom crust into the pan. Poke a few holes in the crust with a fork. Pour in the filling. Arrange thin slices of butter/margarine on top of filling. Add the top crust. Crimp the edges to adhere the top crust to the bottom crust. Use a knife to form 3 or 4 slits in the top crust. Bake at 425° for 40-50 minutes.

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This page was last updated on Sunday, March 2nd, 2014